Fleur de pavé

Chef Sylvain Sendra's cuisine at Fleur de Pavé represents a sophisticated evolution of French gastronomy, incorporating global influences while maintaining classical technique and respect for premium ingredients. His approach reflects extensive culinary experience and a willingness to explore flavors beyond traditional French boundaries, resulting in dishes that surprise and delight while remaining grounded in gastronomic excellence.

The menu showcases Sendra's commitment to exceptional ingredients, beginning with exclusive vegetables from Asafumi Yamashita's renowned potager. These carefully cultivated products provide the foundation for vegetable-forward preparations that demonstrate vegetables can be as compelling as premium proteins. This dedication to produce quality extends throughout the menu, ensuring every component meets exacting standards.

Seafood preparations highlight Sendra's technical precision, with dishes featuring fresh scallops and bar (sea bass) prepared with Japanese-influenced techniques. The chef's treatment of fish showcases his ability to enhance natural flavors through careful cooking and thoughtful accompaniments, often incorporating Asian elements like delicate broths or precise knife work that reflects Japanese culinary philosophy.

Meat dishes demonstrate equal mastery, particularly the signature matured côte de bœuf prepared from premium Black Angus beef. This preparation showcases Sendra's understanding of traditional French techniques while incorporating modern aging processes that intensify flavor and improve texture. Other meat offerings, including carefully sourced proteins, receive similar attention to sourcing and preparation.

Peruvian influences appear throughout the menu, adding unexpected brightness and complexity to dishes. These South American touches might manifest in spice combinations, citrus applications, or ingredient choices that reference Peru's diverse culinary landscape. This cross-cultural approach creates exciting flavor profiles that distinguish Fleur de Pavé from more traditionally focused French restaurants.

The tasting menu format allows Sendra to showcase his full creative range, taking guests on a culinary journey that builds flavors and textures across multiple courses. Each dish receives meticulous attention, from carefully crafted amuse-bouches that set the tone for the meal to desserts featuring premium ingredients like Peruvian chocolate. The progression demonstrates thoughtful menu composition, with courses building upon each other to create a cohesive narrative.

Vegetarian options receive equal consideration, with dedicated vegetarian menus available that showcase Sendra's ability to create compelling dishes without relying on meat or fish. These plant-based preparations demonstrate that vegetarian cuisine can be as sophisticated and satisfying as any other offering, utilizing the exceptional vegetables from Yamashita's garden alongside creative preparations and flavor combinations.

The restaurant's approach to healthy, author-driven cuisine emphasizes balance and quality over heavy sauces or excessive richness. Sendra's cooking style allows ingredients to express their inherent qualities while adding layers of complexity through technique and complementary flavors. This results in cuisine that feels both indulgent and refined, satisfying without being overwhelming.